Ingredients
Pasta
- ½ pound pasta (farfalle, orecchiette, fusilli, mezze rigatoni, or another small shape)
Shrimp and Seasoning
- 1 pound large or jumbo shrimp (peeled and deveined, thawed if frozen)
- 1 teaspoon kosher salt (divided)
- Ground black pepper (to taste, divided)
- ¼ teaspoon smoked paprika
Vegetables and Aromatics
- 1 pound asparagus (tough ends removed and cut into medium pieces about the size of the shrimp)
- 3-5 cloves fresh garlic (thinly sliced)
- Pinch red pepper flakes (or more to taste)
- ¼ cup fresh basil (torn by hand, plus more for garnish)
- 1 large lemon (zest and juice)
Fats and Liquids
- 2 tablespoons extra virgin olive oil (divided)
- 2 tablespoons salted butter
- ½ cup dry white wine
- 1 cup reserved pasta cooking water (as needed)
Cheese
- ½ cup freshly grated Parmigiano Reggiano (plus more for serving)
Instructions
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes depending on the pasta shape. Reserve half a cup of the pasta cooking water before draining the pasta.
- Season the shrimp: Pat the shrimp dry with paper towels. Season evenly with ½ teaspoon kosher salt, ground black pepper, and smoked paprika to enhance their natural sweetness and add a subtle smoky flavor.
- Sear the shrimp: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon of olive oil, and when hot, arrange the shrimp in a single layer. Sear the shrimp for 1–2 minutes per side until they become opaque, lightly golden, and cooked through. Remove the shrimp to a plate and set aside.
- Cook the asparagus: In the same pan, add the remaining 1 tablespoon olive oil. Add the asparagus pieces and season lightly with salt and pepper. Cook for 3–4 minutes, allowing the asparagus to get lightly charred but retain a tender-crisp texture. Remove and set aside with the shrimp.
- Build the sauce: Reduce heat to medium. Add the salted butter to the pan. Once melted, add the thinly sliced garlic and red pepper flakes. Cook gently for about 30 seconds until fragrant, taking care not to brown the garlic. Pour in the white wine while scraping up any browned bits from the pan bottom. Let the wine simmer for 1–2 minutes to reduce slightly and concentrate its flavor.
- Bring it all together: Add the cooked pasta back into the pan. Toss together with the lemon zest, lemon juice, grated Parmigiano Reggiano, and a splash of the reserved pasta cooking water. Toss until the pasta looks glossy and coated with a light sauce.
- Finish the dish: Return the shrimp and asparagus to the pan. Toss gently and cook for an additional 1–2 minutes until everything is warmed through and the flavors meld beautifully. Add more pasta water if needed to achieve a silky, well-emulsified sauce.
- Serve: Remove the pan from heat. Fold in the fresh torn basil leaves. Taste the dish and adjust seasoning with additional salt, pepper, or lemon zest if desired. Serve immediately, garnished with extra Parmigiano, black pepper, and lemon zest for an enhanced presentation and flavor.
Notes
- Use a sturdy pan like cast iron or heavy-bottomed skillet to get a good sear on the shrimp and asparagus.
- Reserve pasta water carefully; it helps in making the sauce silky and binding the flavors.
- Adjust red pepper flakes according to your spice tolerance.
- For best flavor, use freshly grated Parmigiano Reggiano instead of pre-grated cheese.
- This recipe is adaptable: swap asparagus for other vegetables like broccoli or snap peas depending on seasonality.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
